Hipolito Vincente Enrique has been farming coffee since he was 12 years old—nearly 60 years. He started by helping his father on their family farm and bought his own land after working on several different farms as he grew older. Finca Mirador is a 6-hectare farm, with 5 hectares planted in Castillo coffee. Hipolito picks the coffee when it ripens to a deep purple color, then depulps the coffee using a manual depulper and sorts it using azaranda, a kind of screen that removes unsuitable beans. The coffee is fermented dry for 18–20 hours, then washed three or four times before being dried either in the sun, in parabolic dryers, or in mechanical dryers.